Recipe - Lauki Kofta Curry by Suhel Johar

 

 

Ingredients:

For the Kofta:

900 gms lauki or bottle gourd, trimmed

2 tsps coarse sea salt

1 small red onion, peeled and coarsely chopped

2 tbsps raw cashews

4 large cloves garlic, peeled

4 lengthwise slices fresh ginger (each 2 inches long)

4 fresh green chilies, stems removed

¼ cup chickpea flour or besan

2 tbsps rice flour

2 tbsps finely chopped fresh coriander leaves and tender stems

Vegetable oil for deep-frying

 

For the Curry:

2 tbsps ghee or vegetable oil

1 tsp cumin seeds

1 small red onion, peeled and coarsely chopped

4 fresh green chillies, stems removed, coarsely chopped (do not remove seeds)

2 tbsps raw cashews

2 tbsps golden raisins

400 gms diced tomatoes

1 tsp coarse sea salt

¼ teaspoon ground turmeric

1 tsp garam masala

¼ cup whole milk

¼ cup fresh cream

2 tbsps finely chopped fresh coriander leaves and tender stems, for serving

Method for the Koftas:

Shred lauki using a food processor or box grater. Collect shreds in a large bowl and mix in salt. Let it stand for about 30 minutes.

Meanwhile, place onion, cashews, garlic, ginger and chillies in a food processor. Pulse until mixture forms a spicy-smelling, slightly chunky paste.

Wrap lauki in a clean kitchen towel and squeeze out all the liquid. (Discard the liquid.)

Transfer squash back to bowl and stir in onion paste mixture until combined. Add chickpea flour, rice flour and coriander leaves and stir to combine into a slightly wet batter.

Place a tablespoon of batter in the palm of your hand and squeeze it to condense it into a ball; transfer koftas to a baking sheet.

Repeat with remaining batter to make about 25 koftas. (The longer you let the batter stand without shaping it, the more liquid the squash will release, making it difficult to handle. Adding more flour will make it manageable, but will also make the koftas too thick.)

Pour oil into a wok. Set over medium heat.

Once oil is hot, gently slide 8 koftas into pan. Fry, turning occasionally, until they are golden brown and crisp.

Remove koftas and drain on the paper towels.

Repeat with remaining koftas.

Method for the Curry: 

Heat ghee or oil in a large saucepan over medium-high heat. Add cumin seeds and cook until they sizzle and darken, 5 to 10 seconds.

Immediately add onions, chillies, cashews and raisins. Stir-fry until onion is soft and golden, chillies are pungent, cashews have turned honey brown, and raisins have swelled and darkened, about 5 minutes.

Add tomatoes, salt and turmeric to the saucepan, stirring once or twice to combine.

Transfer to a blender and purée to make a smooth and spicy-sweet red sauce.

Pour sauce back into saucepan. Pour 1/2 cup water into blender jar and swish it around; add this liquid to pan.

Stir in milk and cream and garam masala.

Gently add koftas to sauce, making sure they do not break apart.

Heat curry over medium heat until sauce starts to bubble, then lower heat, cover the pan, and simmer until koftas are warmed through and have absorbed some of the sauce, about 5 minutes; do not stir.

Sprinkle coriander leaves before serving.